Zucchini Tabbouleh

Oxmoor House
6 servings.


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3/4 cup bulgur (cracked wheat), uncooked
1 cup boiling water
2/3 cup finely chopped zucchini
1/3 cup finely chopped sweet red pepper
1/4 cup finely chopped fresh parsley
1/4 teaspoon salt
3 tablespoons lemon juice
1 teaspoon olive oil


Prep: 30 Minutes

Combine bulgur and boiling water in a large bowl; cover and let stand 30 minutes or until water is absorbed.

Add zucchini and next 3 ingredients to bulgur; toss well.

Combine lemon juice and oil; stir well with a wire whisk. Add to zucchini mixture, tossing well. Serve at room temperature or chilled.

Created date

August 2009

Nutritional Information

Calories 72
Caloriesfromfat 13 %
Fat 1 g
Satfat 0.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2.4 g
Carbohydrate 14.7 g
Fiber 3.4 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 102 mg
Calcium 0.0 mg